Preparation

Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix mint, dill, and lemon peel in small dish; sprinkle over dip.

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Reviews

Needs more garlic, salt, and lemon juice.Not bad but a little bland. It will taste fine in a wrap with thinly sliced tomatoes. I used dry cannelini beans becauseI don't like the taste of tin that comes from canned beans.

Just good, not great. I used dried beans, which made a nice consistency over canned. It was simple to make and healthy, and my vegan friends liked that I offered a non-dairy dip. However, I noticed there was a lot leftover at the end of the BBQ. I'm sure you could add many things to make it more flavorful and interesting. As is, it's nothing special.

Very simple but quite tasty. I used fresh rosemary and fresh thyme in the mix. I think it might be bland as written, so since I had some peppadew peppers I chopped them and added to the mix along with a shake each of cumin and cayenne. Garnished with a bit of fresh thyme and mint.

Don't use canned beans for this. I made that mistake and it turned out much too soft, so I had to add some chickpea flour to thicken. I added fresh scallions, some roasted red pepper, and lots of garlic--tastewise it turned out great and better the next day.

Made this for a
family holiday party
I hosted several
years ago. I needed
some meatless
appetizers for the
vegetarian guests,
and this looked to
be a quick and
inoffensive
offering. It turned
out to be as easy as
it seemed, but with
a lovely fresh
flavor that everyone
appreciated. I've
made it many times
since, always to
high marks. It's a
great recipe to have
in your pocket, as
one can make it in a
pinch with
ingredients on-hand.
I like to put it in
sandwiches and wraps
as well as use it as
a dip for veggies
and pita chips.

Delicious and easy. I used parsley instead of the mint and dill, and put everything in the processor with the beans. A delicious option is to add about 1/4-1/2 marinated artichoke hearts to the food processor.

I think this is very good. Two forks sounds too low, but two are for good, and three are for delicious... So I would have said two and a half, given the choice. Or maybe I'm being to difficult. Anyway, I substituted a bit for the herbs to use what I had on hand, and at the end, because it was a bit bland, added a dash of red pepper and salt. And I must say, it was good! And, to the other cooks who don't want to get out the food processor for a simple dip, being similarly minded, I used an old fashioned potato masher, which worked great and made a nice puree with little effort.

Yummy! This was somewhat difficult to do in a blender, but that's all I had. I added about 2 tbsp sherry, extra lemon juice, thyme, and 2 tbsp plain yogurt just because it was a bit thick. No mint or dill on hand, sadly. This consistency was as light as the flavor. Just wish it didn't have so many calories. I'm looking forward to how it will taste tomorrow!

Whipped this up after work because I had all of the ingredients. We enjoyed this very much with a glass of wine and baby carrots for dipping while we were preparing our main meal. Wonderful fresh flavors.

This was the perfect recipe for a guest on a very restricted "heart healthy" diet and everyone liked it. I used thyme instead of dill because I had it available and Butter Beans instead of Cannelli because I couldn't easily find them. I would parboil the garlic next time to "gentle" it slightly. I added a little plain yoghurt to it to make it a little more creamy. Another easy, quick recipe that I would make again!

What a nice change from hummus and black bean dip! The mint is nicely refreshing and like another reviewer,I thought that thyme was a much better addition than the dill. I also added a splash of white wine to thin it a bit.
I served with some homemade sesame lavosh crackers and it was a huge hit.

I loved this recipe. I thought it was eveb better than a lot of traditional "hummus" recipes. I added a little more oil to help loosen it a bit because I was mashing by hand so I had a little more rustic (i.e. lumpy) dip. But it was so delicious. Any legume would work great. Adjust all ingredients to your taste. Oh ya - I made it the night before and it was perfectly good the next day.

Easy, added more fresh garlic, eyeballed the other ingredients. Made it with chick peas, made it with red kidney beans..all good. Keeps well in the refrigerator. Spread on whole grain bread for a good snack.

i put 2 and half cups of fresh-cooked white beans (boiled with 2 garlic cloves and bay leaves) in the processor with all ingredients exc dill -- none on hand. amped up the cumin, zest, lots more lemon juice, considerable salt and pepper (since beans not canned) and a couple shakes of tabasco. the lemon + cumin + mint is a good combination -- just needs to be made a little more assertive. tasty stuff.

This is great! So easy and delicious Goes with chips, crackers, and veggies. I think it tastes better a day after you make it, after the flavors have blended overnight in the fridge. I made it for a party and used the leftovers as an improvised salad dressing for my cold chicken salad.